tag:blogger.com,1999:blog-73730554252224112962024-02-21T01:09:55.934-08:00The Lunch Lady LoungeShare your recipes and family happenings!Stephanie Shumwayhttp://www.blogger.com/profile/00435730993633744959noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-7373055425222411296.post-91436517838966965232012-07-18T17:58:00.001-07:002012-07-18T17:58:15.276-07:00Photo Card<div class="sflyProductPreviewWidget" style="width:425px; height:494px;"><div class="sflyProductPreviewWidgetTop" style="height:6px; background-image:url(http://cdn.staticsfly.com/img_/share/preview/msc/widget/top.gif);"></div><div class="sflyProductPreviewWidgetCenter" style="height:482px; padding: 0 6px 0 6px; background-image:url(http://cdn.staticsfly.com/img_/share/preview/msc/widget/bg.gif); background-repeat:repeat-y;"><div class="sflyProductPreviewLogo" style="width: 105px; height: 34px; padding: 14px 0 0 14px;"><img src="http://cdn.staticsfly.com/img_/share/preview/msc/widget/logo.gif" style="padding: 0; background: #ffffff; border: none; box-shadow: none;"></div><div class="sflyProductPreviewContainer" style="height:350px; text-align:center; padding: 0;"><a href="http://share.shutterfly.com/action/welcome?sid=2AbuGzRq1as3Gw&cid=SFLYOCWIDGET&eid=115"><img src="http://images-community.shutterfly.com/prs/v1/2AbuGzRq1as9/2AbuGzRq1as9cW/p/67b0de21b3127d902548/JPEG/1342659486000/0/" style="padding: 0; background: #ffffff; border: none; box-shadow: none;"></a></div><div class="sflyProductPreviewMessageContainer" style="height:55px; background-color:#f4f4e9; text-align:center; padding: 15px 0 15px 0; line-height: 19px;"><div class="sflyProductPreviewTitle" style="font-family: arial, sans-seris; font-size: 15px; color: #333333; font-weight: bold;"><span>Hello Chalkboard Girl Baby Announcements</span></div><div class="sflyProductPreviewSEOText" style="font-family: arial, sans-seris; font-size: 13px; color: #333333;"><span>Find 100's of <a href="http://www.shutterfly.com/cards-stationery/birth-announcements" style="color: #6666cc;">cute birth announcements</a> at Shutterfly.</span></div><div class="sflyProductPreviewViewCollection" style="font-family: arial, sans-seris; font-size: 13px; color: #333333;"><span>View the entire <a href="http://www.shutterfly.com/cards-stationery" style="color: #6666cc;">collection</a> of cards.</span></div><img width="1" height="1" border="0" style="padding: 0; background: #ffffff; border: none; box-shadow: none;" src="https://os.shutterfly.com/b/ss/sflyshareprod/1/H.15/111?pageName=sharekey&c1=msc&c2=blogger" /></div></div><div class="sflyProductPreviewWidgetBottom" style="height:6px; background-image:url(http://cdn.staticsfly.com/img_/share/preview/msc/widget/bottom.gif);"></div></div>Adam and Lizhttp://www.blogger.com/profile/10136116912509183659noreply@blogger.com1tag:blogger.com,1999:blog-7373055425222411296.post-67984303734209815592012-03-20T21:22:00.000-07:002012-03-20T21:22:45.995-07:00Not Your Average Turkey Sandwitch<div class="separator" style="clear: both; text-align: center;">I tell you what, this was gooooood</div><div class="separator" style="clear: both; text-align: center;">(so good I had to force myself to stop eating it a take a picture)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bbUuT4lk-Lc/T2fIMmC885I/AAAAAAAABEM/BGUpRnXkpLk/s1600/IMG_2703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://1.bp.blogspot.com/-bbUuT4lk-Lc/T2fIMmC885I/AAAAAAAABEM/BGUpRnXkpLk/s320/IMG_2703.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">it included:</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-w6oHIG15_Dc/T2fJixEhe0I/AAAAAAAABEU/kQ6bcsCC8U4/s1600/IMG_2707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-w6oHIG15_Dc/T2fJixEhe0I/AAAAAAAABEU/kQ6bcsCC8U4/s320/IMG_2707.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">homemade hummus, turkey, tomatoes and grilled onions.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uFVdawYywZ4/T2fLNVQen-I/AAAAAAAABEc/-rppn2VADJc/s1600/IMG_2708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-uFVdawYywZ4/T2fLNVQen-I/AAAAAAAABEc/-rppn2VADJc/s320/IMG_2708.JPG" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;">all on one of these. for real, it was sooooo good.</div><div class="separator" style="clear: both; text-align: center;">you should try it.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">If you haven't ever made hummus before, you should try. Its really easy and really yummy. & I heard Stephanie has a really good recipe. Care to share?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Clarissa B.http://www.blogger.com/profile/00137993581564521237noreply@blogger.com1tag:blogger.com,1999:blog-7373055425222411296.post-83023942533011153892011-12-01T13:57:00.000-08:002011-12-01T13:57:18.641-08:00Cream Avacado Salad with Tuna (or Salmon) Patties<div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">I made this a few days ago, and it was serious AH-MAZING! (I have made them twice since, and even the leftovers were good, so be sure to make a lot!) Even my husband liked it, well what I mean by that is, he had seconds. So thats good enough for me! I would eat this everyday, seriously thats how much I loved it. </div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Cream Avocado Salad with Tuna (or Salmon) Patties</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Make Tuna (or Salmon) Patties like you do.</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">I did 3 cans of tuna, drained</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 package of Saltine Crackers</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">3 Eggs</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Then fried them in a little oil until they were crispy</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">For the Salad:</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 can black bean, drained and rinsed</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 can corn, drained</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">After I opened these two cans I put them in the microwave to heat, because I wanted my salad warmed.</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Then I added the rest cold:</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">chopped celery</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">halved cherry tomatoes</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 tablespoons mayo</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1-2 tsp. apple cider vinegar</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">salt & pepper to taste</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Serve with a avocado cut in half and peeled and a tuna patty </div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EWlGLr90soU/Ttf17lr-1mI/AAAAAAAAA00/pHSW5MBof90/s1600/P1080753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-EWlGLr90soU/Ttf17lr-1mI/AAAAAAAAA00/pHSW5MBof90/s640/P1080753.jpg" width="602" /></a></div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px; text-align: center;">Your Welcome.</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div>Clarissa B.http://www.blogger.com/profile/00137993581564521237noreply@blogger.com2tag:blogger.com,1999:blog-7373055425222411296.post-31082937265587276242011-10-11T21:36:00.000-07:002011-10-11T21:36:51.181-07:00A Soup & A Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8FL6Muu6Pi4/TpUMQFCatLI/AAAAAAAAAmk/W-LsBQZ0T4s/s1600/P1070909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="http://2.bp.blogspot.com/-8FL6Muu6Pi4/TpUMQFCatLI/AAAAAAAAAmk/W-LsBQZ0T4s/s320/P1070909.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Syncopate; line-height: 19px;"> Vegan Quinoa Salad. This stuff is yuuuuuuumy.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Syncopate; line-height: 19px;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Syncopate; line-height: 19px;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Syncopate;"><span class="Apple-style-span" style="line-height: 19px;">1 Sweet potato</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Syncopate;"><span class="Apple-style-span" style="line-height: 19px;">2 Avacados</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Syncopate;"><span class="Apple-style-span" style="line-height: 19px;">1 can vegetable brooth (or chicken brooth, but it won't be vegan)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Syncopate;"><span class="Apple-style-span" style="line-height: 19px;">2 cups quinoa</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 19px;"> <!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style>
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</style> <![endif]--> <!--StartFragment--> </span></div><div class="MsoNormal" style="font-family: Syncopate; text-align: left;">2-3 Tomatillos</div><div class="MsoNormal" style="font-family: Syncopate; text-align: left;">Cilantro </div><div class="MsoNormal" style="font-family: Syncopate; text-align: left;">Lime or lemon</div><div class="MsoNormal" style="font-family: Syncopate; text-align: left;">1-2 tsp. Agave nectar (or honey)</div><div class="MsoNormal" style="font-family: Syncopate; text-align: left;">Salt & pepper to taste</div><div class="MsoNormal" style="font-family: Syncopate; text-align: left;">Spouts</div><div class="MsoNormal" style="font-family: Syncopate; text-align: left;"><br />
</div><div class="MsoNormal" style="font-family: Syncopate; text-align: left;">First cut up the sweet potato in very small cubes, rib in olive oil and bake at 350* for 15-25 minutes or until soft. Meanwhile make your quinoa according the the package. Its usually 1 cup broth and 2 cups quinoa.</div><span class="Apple-style-span" style="font-family: Cambria; font-size: 16px; line-height: 19px;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pBmNnZ0-5EM/TpUUCM30t2I/AAAAAAAAAm8/QSlD3jNLR04/s1600/P1070905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="http://4.bp.blogspot.com/-pBmNnZ0-5EM/TpUUCM30t2I/AAAAAAAAAm8/QSlD3jNLR04/s400/P1070905.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This is a tomatillo. Peal off the paper, and rinse in water. Then cut in half and rub in olive oil and place in the oven with the potatoes for the last ten minutes, until they are soft too.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xahaopF0Uhw/TpUUKwYhjxI/AAAAAAAAAnE/soPRxaIt8Gw/s1600/P1070906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-xahaopF0Uhw/TpUUKwYhjxI/AAAAAAAAAnE/soPRxaIt8Gw/s400/P1070906.jpg" width="308" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">For the sauce take the soft tomatillos, quarter them and place them in a food processor. Add cilantro, lime, agave, salt and pepper. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Add potatoes to the q<span class="Apple-style-span" style="font-family: Syncopate; line-height: 19px;">uinoa, wait for them to cool for a while and then add the avocado (cut into small cubes). Serve over sprouts and top with the tomatillo sauce. SOOO Yummy.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Syncopate; line-height: 19px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Syncopate; line-height: 19px;">Your welcome. I didn't have sprouts, avocado or cilantro (although I did substitute it for fresh basil) and it was still soooo yummy. This salad is good cold or warm. (For breakfast or dinner!) It has worked its way into our meals weekly. Its way easier than it looks and seriously so good. Even my husband loves it. (Well maybe not loves, but he does get seconds!)</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Syncopate; line-height: 19px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Syncopate; line-height: 19px;">Enjoy!</span></div><br />
<div class="separator" style="clear: both; text-align: center;"></div> <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-De1rUvY4dkA/TpUNLainQgI/AAAAAAAAAm0/MNXNNTujdIo/s1600/P1070916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-De1rUvY4dkA/TpUNLainQgI/AAAAAAAAAm0/MNXNNTujdIo/s640/P1070916.jpg" width="480" /></a></div><br />
Now for the soup. ooooooh baby. This tomato soup was sooooooo good. I have been sick and all I wanted to some tomato soup. We didn't have any campbells (which I love), I didn't have a car nor did I even feel good enough to go to the store, so I looked up a recipe. This was so easy its ridculous. Almost as easy as campbells. And A-MAZ-ING.<br />
<br />
Super Easy Creamy Tomato Basil Soup<br />
<br />
Ingredients:<br />
2 cans crush tomatoes<br />
1 can milk<br />
2 tablespoons butter<br />
1 tablespoon sugar<br />
fresh basil to taste.<br />
<br />
Place tomatoes and milk in a pot and bring to a boil. Boil for about 5-10 minutes. Turn heat off, add butter and sugar. Mix well and enjoy! Oh and of course serve with some basil. YUM!Clarissa B.http://www.blogger.com/profile/00137993581564521237noreply@blogger.com1tag:blogger.com,1999:blog-7373055425222411296.post-88721960270791864342011-08-11T12:25:00.000-07:002011-08-11T13:02:55.559-07:00Prickly Pear Jelly<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9JV84DVqFCV3Bk5wQLCEcWW2lovpkvMtlOh3WE-aVokZATE5G85wfbl0b80UaP9ys4SUkcDKSXfwlTNl_UBM49NalW3oYqk28p62t256BtW9mhN5-Za_kNd07dB0tnBjjjDdvTrkuhyphenhyphen12/s1600/prickly-pear-cactus-fruits-big-bend-national-park.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9JV84DVqFCV3Bk5wQLCEcWW2lovpkvMtlOh3WE-aVokZATE5G85wfbl0b80UaP9ys4SUkcDKSXfwlTNl_UBM49NalW3oYqk28p62t256BtW9mhN5-Za_kNd07dB0tnBjjjDdvTrkuhyphenhyphen12/s400/prickly-pear-cactus-fruits-big-bend-national-park.jpg" width="400" /></span></a></div><div style="text-align: center;"><span style="color: #93c47d;"><em><span style="font-family: Arial, Helvetica, sans-serif;">Ok, Rebekkah, this is for you <span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span></em></span></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"> </span><span style="font-size: large;"><span style="font-size: x-large;">I</span> made this tutorial in 2009 and apparently I didn’t post it on the blog... uh yeah..<span style="mso-spacerun: yes;"> w</span>ho knows why.<span style="mso-spacerun: yes;"> I did it a week before teaching the young women how to do it at an activity. In the pictures Matthew is his cute 4-yr-old self. awww. cute. Anyway,</span><span style="mso-spacerun: yes;"> </span>I’m posting it now because:</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #e06666; font-size: x-large;">ItS tImE tO pIcK yOuR pRiCkLy PeArS!</span><span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #674ea7;">This week, people!<span style="mso-spacerun: yes;"> </span>If you don’t have access to one, just drive out to ASU East- we have the most productive prickly pear cacti I’ve ever seen right by the VA Hospital.</span> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u><strong>Things you’ll need:</strong></u></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><em>Tongs</em></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><em>Rubber Gloves- BTW you'll get pokies EVERYWHERE.</em></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><em>Bucket</em></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><em>A hat. cause it’s hot out there.</em></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: large;"><span style="color: #6aa84f;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">P</span>ick Prickly Pear Fruits in late July or Early August when very ripe.<span style="mso-spacerun: yes;"> Pick them with tongs and t</span>hey should almost lift off the plant without effort. If they are hard to remove, they are not ready so don't force it (first hose down cactus fruits if the plant is in your yard, if not, swish with water after fruits are picked).<span style="mso-spacerun: yes;"> Easy Peasy! Don't be afraid, my 4yr old did it! Just pinch and twist.</span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfeVa7L5wuc8Edfx1A7XqaX20W-erRFjnRf_sLY9ilN-zrjYsLaYPPMekEjtOb2wg0krUPDjBYdVfu_qmD-qAix4hmVZt1qdF0OdJqrvyLl8p8A6Xk9xqdJIK-mNjYn9BNjUDEcLx6B7g/s1600/first+day+of+school+prickly+pears+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfeVa7L5wuc8Edfx1A7XqaX20W-erRFjnRf_sLY9ilN-zrjYsLaYPPMekEjtOb2wg0krUPDjBYdVfu_qmD-qAix4hmVZt1qdF0OdJqrvyLl8p8A6Xk9xqdJIK-mNjYn9BNjUDEcLx6B7g/s320/first+day+of+school+prickly+pears+010.JPG" width="320" /></span></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9wvr03eVTZl91Z67VKjVvomB60Zigx4XkgBl8384cP0PtXIPfGueVxOSKeeeJETa03-PCOj49Dvg0h7Gwv5Wby0WdBHKdxlotuqZtSVz4XkrVbkFaFkvKrTcrGm64D6VEl4HwQoApMHw/s1600/first+day+of+school+prickly+pears+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9wvr03eVTZl91Z67VKjVvomB60Zigx4XkgBl8384cP0PtXIPfGueVxOSKeeeJETa03-PCOj49Dvg0h7Gwv5Wby0WdBHKdxlotuqZtSVz4XkrVbkFaFkvKrTcrGm64D6VEl4HwQoApMHw/s320/first+day+of+school+prickly+pears+011.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"> <span style="color: #e06666;">however, I don't think any of us will look as cute as this when we're picking them .... it's not possible to attain this level of cute past kindergarten!</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj583_z3MRgB8lKDMRRbFAnUzHCZN02cl8kSEhUvsFMT3z-RYRIwCHzXoFmysSwn0oYnXmCISfbzKYynjgoZ6XVBjwXU7VqTyDVoO8Tf0r5zeH7IZOHERgMa75XQhYyZ0YbYmgDhxZeVZ7K/s1600/first+day+of+school+prickly+pears+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj583_z3MRgB8lKDMRRbFAnUzHCZN02cl8kSEhUvsFMT3z-RYRIwCHzXoFmysSwn0oYnXmCISfbzKYynjgoZ6XVBjwXU7VqTyDVoO8Tf0r5zeH7IZOHERgMa75XQhYyZ0YbYmgDhxZeVZ7K/s640/first+day+of+school+prickly+pears+012.JPG" width="480" /></span></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #674ea7; font-size: large;">Here they are in the bucket all yucky and dirty- wash them off- I used a potato scrubber.</span><span style="font-size: large;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ijyRycM0btmi-3p77xNjN_4YyAS4ib0LGgWDikZPc0NCqOS6Ujuq9gd2d77ZydcCUjCtKivh4MUp53wyL7DpYVqLJImO3k4VSkJZR54sxNsW4E41oIoMBSKizKeDobDjzSjOpgWRQFiD/s1600/insert+bowl+into+pillowcase+and+tie+off+with+rubberband.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-fWUl1dph5gDUQRH-LwNyMQ3t8PUIok8gKhe6JX99WfDUNwczpMyOIlUMdLDDpfkemdPzuq1AP0wPI_ZcWA3lBEIir2SK24cvJQc0OEeVaXuYAffKiGwy5t-33nSCr6QZF9CWGar4DQ3/s1600/raw+pears.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-fWUl1dph5gDUQRH-LwNyMQ3t8PUIok8gKhe6JX99WfDUNwczpMyOIlUMdLDDpfkemdPzuq1AP0wPI_ZcWA3lBEIir2SK24cvJQc0OEeVaXuYAffKiGwy5t-33nSCr6QZF9CWGar4DQ3/s320/raw+pears.JPG" width="320" /></span></a></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgtQfW78WO3AIOVNUTnKHacPscYQD0feXKszUN3kRWJvNjRhCJmdNZtqGOOXaHRp4BrGeqNoP2s6AYaNYNGTwV7aV3NcJxPOry9Mkf-mfAd1HTTkW2aLzSYvfwNRRr1iq8z1iDTryVGgj/s1600/just+barely+cover+with+water.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #6aa84f; font-family: Arial, Helvetica, sans-serif; font-size: large;"></span></a></div><div style="text-align: center;"><span style="color: #6aa84f; font-family: Arial, Helvetica, sans-serif; font-size: large;"> Here they are all washed and ready to cook</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj90XGn4YJRXomsQ_SGvihHm3uFtaU2BQCn-KDGeJLc1SgS5PyvrNnntFmR7Mb0kZ3c-AuCC27wR2GEMmLBa7iGvekpn3wzwgBdLU5lv52CewdTCwHqrjCOsuy6ZgNxheSVnX7QbW3_O02/s1600/mashing+the+pears.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoceXNH7_ACTGwlaWYAaIzo0fc729dGoHnDg5CRlf39a8J9vcY-LR9dVhDRgPJPeR4YMzIVDKWYx0qHk6a3vIa5t-ULiy8cfWvXbAO4CFf7Oem430liJt0a2bfwfXQbGf8WFcFpmGoPXXg/s1600/prickly+pear+jelly+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoceXNH7_ACTGwlaWYAaIzo0fc729dGoHnDg5CRlf39a8J9vcY-LR9dVhDRgPJPeR4YMzIVDKWYx0qHk6a3vIa5t-ULiy8cfWvXbAO4CFf7Oem430liJt0a2bfwfXQbGf8WFcFpmGoPXXg/s320/prickly+pear+jelly+008.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #e06666; font-size: large;"><em>Barely</em> cover clean fruits with water in large kettle<span style="mso-spacerun: yes;"> and s</span>immer with lid on until very soft.</span><span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgtQfW78WO3AIOVNUTnKHacPscYQD0feXKszUN3kRWJvNjRhCJmdNZtqGOOXaHRp4BrGeqNoP2s6AYaNYNGTwV7aV3NcJxPOry9Mkf-mfAd1HTTkW2aLzSYvfwNRRr1iq8z1iDTryVGgj/s1600/just+barely+cover+with+water.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgtQfW78WO3AIOVNUTnKHacPscYQD0feXKszUN3kRWJvNjRhCJmdNZtqGOOXaHRp4BrGeqNoP2s6AYaNYNGTwV7aV3NcJxPOry9Mkf-mfAd1HTTkW2aLzSYvfwNRRr1iq8z1iDTryVGgj/s320/just+barely+cover+with+water.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #674ea7;"> </span><span style="color: #674ea7;">Mash with Potato Masher. This will look really weird and the little brownish greenish slimey seeds will emerge. I love nature.</span> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj90XGn4YJRXomsQ_SGvihHm3uFtaU2BQCn-KDGeJLc1SgS5PyvrNnntFmR7Mb0kZ3c-AuCC27wR2GEMmLBa7iGvekpn3wzwgBdLU5lv52CewdTCwHqrjCOsuy6ZgNxheSVnX7QbW3_O02/s1600/mashing+the+pears.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj90XGn4YJRXomsQ_SGvihHm3uFtaU2BQCn-KDGeJLc1SgS5PyvrNnntFmR7Mb0kZ3c-AuCC27wR2GEMmLBa7iGvekpn3wzwgBdLU5lv52CewdTCwHqrjCOsuy6ZgNxheSVnX7QbW3_O02/s320/mashing+the+pears.jpg" width="320" /></span></a></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #6aa84f; font-size: large;">Do not strain. Now cover a deep bowl or pot with a pillowcase and pull tight and bind the case with a rubberband. This is your seive.</span> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ijyRycM0btmi-3p77xNjN_4YyAS4ib0LGgWDikZPc0NCqOS6Ujuq9gd2d77ZydcCUjCtKivh4MUp53wyL7DpYVqLJImO3k4VSkJZR54sxNsW4E41oIoMBSKizKeDobDjzSjOpgWRQFiD/s1600/insert+bowl+into+pillowcase+and+tie+off+with+rubberband.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ijyRycM0btmi-3p77xNjN_4YyAS4ib0LGgWDikZPc0NCqOS6Ujuq9gd2d77ZydcCUjCtKivh4MUp53wyL7DpYVqLJImO3k4VSkJZR54sxNsW4E41oIoMBSKizKeDobDjzSjOpgWRQFiD/s320/insert+bowl+into+pillowcase+and+tie+off+with+rubberband.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #e06666; font-family: Arial, Helvetica, sans-serif; font-size: large;">Sieve through clean cloth. Do not squeeze fabric or try to mush fruit while on the cloth as this could move pricklies through the cloth and into your juice. Just pour the mush on top and let it sit for 15-20 minutes or so so that all the juice can work it's way through on it's own. Patience is, in fact, a virtue.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FJvI_b8NCSHkZ_onLgfMOXr6EEDUcZSDQgCdRjMmwlM0359yAuPkH10eBYGWq-cz9qTJ8MJnfb6XvldEeT4t83nQlPE7n7irjUWfjhKy5swOdr8AoZRiVnLzjAL4A5J_00LzjAZJKpBo/s1600/prickly+pear+jelly+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FJvI_b8NCSHkZ_onLgfMOXr6EEDUcZSDQgCdRjMmwlM0359yAuPkH10eBYGWq-cz9qTJ8MJnfb6XvldEeT4t83nQlPE7n7irjUWfjhKy5swOdr8AoZRiVnLzjAL4A5J_00LzjAZJKpBo/s320/prickly+pear+jelly+006.JPG" width="320" /></span></a></div><div style="text-align: center;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"> <span style="color: #674ea7;">Rinse remains down the disposal then wash fabric in washer.</span></span></span></div><div style="text-align: center;"><span style="color: #674ea7; font-family: Arial, Helvetica, sans-serif; font-size: large;">Now you have your Prickly Pear Juice! Kudos!</span></div><div style="text-align: center;"><span style="font-size: large;"><em><span style="color: #e06666; font-family: Arial, Helvetica, sans-serif; font-size: small;">(note: For a stronger flavor you can reduce your juice by </span></em></span></div><div style="text-align: center;"><span style="font-size: large;"><span style="color: #e06666;"><span style="font-family: Arial, Helvetica, sans-serif;"><em><span style="font-size: small;">boiling it down to your desired strength. This concentration works fine, though)</span></em> </span></span></span></div><div style="text-align: center;"></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Here is the Recipe for the Jelly:</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><strong><span style="color: #6aa84f;">CACTUS JELLY</span></strong></span><span style="font-size: large;"> </span><span style="font-size: small;"><em>(that's what my mom calls it)</em></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="color: #e06666; font-family: Arial, Helvetica, sans-serif; font-size: large;"><u><strong>Stir in tall kettle:</strong></u></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 ½ cups cactus juice</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"> </span><span style="font-size: large;">½ cup lemon juice</span></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"> </span><span style="font-size: large;">1 pkg pectin</span><o:p><span style="font-size: large;"> </span></o:p></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #e06666; font-family: Arial, Helvetica, sans-serif; font-size: large;"><u><strong>Bring to boil and add:</strong></u></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">5 cups sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Return to boil.<span style="mso-spacerun: yes;"> </span>Let boil 3 minutes.<span style="mso-spacerun: yes;"> </span>Skim off bubbles, if necessary.<span style="mso-spacerun: yes;"> </span>Pour into hot pint jars. Seal with lids and rings.<span style="mso-spacerun: yes;"> </span>Let cool.<span style="mso-spacerun: yes;"> </span>Jars should seal (pop) as temperature lowers.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: #6aa84f; font-family: Arial, Helvetica, sans-serif; font-size: large;">Wah-LA!</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-fWUl1dph5gDUQRH-LwNyMQ3t8PUIok8gKhe6JX99WfDUNwczpMyOIlUMdLDDpfkemdPzuq1AP0wPI_ZcWA3lBEIir2SK24cvJQc0OEeVaXuYAffKiGwy5t-33nSCr6QZF9CWGar4DQ3/s1600/raw+pears.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14JeOZXaj-uX_szsNxCapC1OgOXxvnyffjAOOZW3KOldBZv0xfwsjRYPmsMLumbxU4NAlhcVPZi6bNxwsZzGnpSb2huQxyTX-1-5G0sO-ZnlndoTL2AGVtWtb-VMhPQR-3V3RvQ_x2e1j/s1600/all+done%2521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14JeOZXaj-uX_szsNxCapC1OgOXxvnyffjAOOZW3KOldBZv0xfwsjRYPmsMLumbxU4NAlhcVPZi6bNxwsZzGnpSb2huQxyTX-1-5G0sO-ZnlndoTL2AGVtWtb-VMhPQR-3V3RvQ_x2e1j/s320/all+done%2521.jpg" width="240" /></span></a></div><em><span style="font-family: Arial, Helvetica, sans-serif;"> One more note: you will be finding pricklies in your kitchen for the next week no matter how many times you mop. YE BE WARNED</span></em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FJvI_b8NCSHkZ_onLgfMOXr6EEDUcZSDQgCdRjMmwlM0359yAuPkH10eBYGWq-cz9qTJ8MJnfb6XvldEeT4t83nQlPE7n7irjUWfjhKy5swOdr8AoZRiVnLzjAL4A5J_00LzjAZJKpBo/s1600/prickly+pear+jelly+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span></a></div><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span>Stephanie Shumwayhttp://www.blogger.com/profile/00435730993633744959noreply@blogger.com3tag:blogger.com,1999:blog-7373055425222411296.post-8578953307521596462011-07-07T11:54:00.001-07:002011-07-07T11:54:24.474-07:00Fried Green (-ish yellow & red) Tomatoes<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">All these tomatoes are from my garden. yum- right? The heat was killing my plant so I had no choice but to pick all the tomatoes if I wanted to enjoy them. Since not all of them were ripe I decided to try fried green tomatoes!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://4.bp.blogspot.com/-FIl5SY8gvwg/ThX5Pi7c7zI/AAAAAAAAAdg/Pc9D65VvEA0/s1600/P1070136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="http://4.bp.blogspot.com/-FIl5SY8gvwg/ThX5Pi7c7zI/AAAAAAAAAdg/Pc9D65VvEA0/s400/P1070136.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">I've never made them, let alone even had them so it was a new experience! I looked online and decided on <a href="http://www.lifesambrosia.com/2009/09/fried-green-tomatoes-with-mozzarella-recipe.html">this recipe</a>. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://1.bp.blogspot.com/-eDR3J-mP0qw/ThX6NhxaWAI/AAAAAAAAAdk/Yv6cbgVDkMM/s1600/P1070142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="http://1.bp.blogspot.com/-eDR3J-mP0qw/ThX6NhxaWAI/AAAAAAAAAdk/Yv6cbgVDkMM/s400/P1070142.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">The reason you need to use green tomatoes is because they are much more firm and the juices won't escape as much when cutting them, that way you wont have oil spraying out of the pan while they are frying. So I just picked my most firm tomatoes and went with those. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://3.bp.blogspot.com/-p7E5EmrWh8Y/ThX7E-IxGYI/AAAAAAAAAdo/aplqt4jP17k/s1600/P1070145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-p7E5EmrWh8Y/ThX7E-IxGYI/AAAAAAAAAdo/aplqt4jP17k/s400/P1070145.jpg" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">The yellow one was my favorite! The green ones had a little 'zip' to them and the red ones were really sweet. But the yellow ones had both flavors!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://4.bp.blogspot.com/-DOqFU600LmY/ThX7fF-07CI/AAAAAAAAAds/k6gFvltR68s/s1600/P1070146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-DOqFU600LmY/ThX7fF-07CI/AAAAAAAAAds/k6gFvltR68s/s320/P1070146.jpg" style="cursor: move;" width="319" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">I LOVED them! Logan thought it was strange and only had one. (Which is totally weird because he will eat anything! I have never seen him not want to eat something, so it was pretty funny to watch him eat it.)</div>Clarissa B.http://www.blogger.com/profile/00137993581564521237noreply@blogger.com0tag:blogger.com,1999:blog-7373055425222411296.post-54488599567465078142011-04-24T23:37:00.000-07:002011-04-24T23:40:04.511-07:00Pan-Seared Salmon with Pineapple-Jalapeno Relish Superfast Fish Recipes - Cooking Light<div class="separator" style="clear: both; text-align: center;"><a href="http://img4.cookinglight.com/i/2007/11/0711p274b-pinapl_salmon-l.jpg?400:400" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://img4.cookinglight.com/i/2007/11/0711p274b-pinapl_salmon-l.jpg?400:400" width="320" /></a></div><br />
<br />
<a href="http://www.cookinglight.com/food/quick-healthy/20-20-superfast-fish-recipes-00400000040840/page6.html">Pan-Seared Salmon with Pineapple-Jalapeno Relish Superfast Fish Recipes - Cooking Light</a><br />
<div><br />
</div><div>This is one of our favorite summer dinner recipes! I hope you love it as much as we do!</div>TAG + 1http://www.blogger.com/profile/12913548030412748056noreply@blogger.com1tag:blogger.com,1999:blog-7373055425222411296.post-84403274506979388542011-04-13T00:17:00.000-07:002011-04-13T00:17:34.184-07:00Call It What You Will...<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">'Cause I've never bothered to name it. What used to be my favorite salad topping has now evolved in to my favorite "better hurry & eat, before the baby wants to eat again" snack.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 packet Good Seasonings Italian or Zesty Italian dressing mix </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">oil, vinegar & water to make dressing</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 to 6 Roma Tomatoes chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 can corn</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 can black beans</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 can black eyed peas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Green onions chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 avocados sliced & cubed</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salad greens or tortilla chips (or both)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Make dressing according to directions, in a bowl large enough for all ingredients. Rinse & drain black beans & black eyed peas & add to bowl. Drain corn & add. Slice tomatoes & green onions & add to bowl. Mix together and refrigerate (over night if possible). Add avocado just before eating & only to what will be eaten right away. Now add a generous scoop to the top of your salad instead of regular salad dressing or into a bowl and eat atop tortilla chips. ENJOY! </span>TAG + 1http://www.blogger.com/profile/12913548030412748056noreply@blogger.com1tag:blogger.com,1999:blog-7373055425222411296.post-59854522953155871832011-04-07T22:14:00.000-07:002011-04-07T22:14:04.760-07:00Foil Dinners<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3gPJOz0eRXo/TZ6WWaTNCDI/AAAAAAAAAXo/VIWcVxpvvOw/s1600/P1060490.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-3gPJOz0eRXo/TZ6WWaTNCDI/AAAAAAAAAXo/VIWcVxpvvOw/s400/P1060490.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">Ok so it has been a little too long since anyone has posted. (Try 10 months too long!) So I thought I would break the ice. First of all.. the main reason I wanted to post is because I happened upon Nikki's blog and did you know she has a baby girl!? Holy Moly! I didn't even know she was pregnant! Congrats- I am so happy for you! So, get crackin' girls- I wanna hear more!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Now back to the recipe, My Family Loves to go camping and Logan and I make it a point to go every summer, in addition Logan likes to make one trip during the winter with his brothers or friends. So I have made a lot of foil dinners and this one is my favvvvvvvorite!!!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Ingredients:</div><div class="separator" style="clear: both; text-align: center;">Cabbage</div><div class="separator" style="clear: both; text-align: center;">Carrots</div><div class="separator" style="clear: both; text-align: center;">Onion or Celery (Or both!)</div><div class="separator" style="clear: both; text-align: center;">Potatoes</div><div class="separator" style="clear: both; text-align: center;">Steak</div><div class="separator" style="clear: both; text-align: center;">Cheddar Cheese Soup</div><div class="separator" style="clear: both; text-align: center;">Shredded Cheese</div><div class="separator" style="clear: both; text-align: center;">Salt, pepper & Garlic</div><div class="separator" style="clear: both; text-align: center;">& Butter</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">First a little trick Elise Eberhard taught me is to start with a big leaf of cabbage on the bottom, this will prevent burning and it help to contain all the yummy moisture. (Plus its my MOST favorite thing in there! It gets so tender and yummy!)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Then you cut up all your veggies and meat, its important that they are all the same size because they will cook at the same rate, so once your meat is done, your carrots will be tender. Once all your veggies are cut put them in a big bowl with some butter and all the seasonings your want and mix it all up! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Then place your yummyness in your "cabbage bowl" and top with some Cheddar Cheese Soup and Shredded Cheese... oh my gosh I think my mouth is watering! Then wrap in foil! I always double wrap mine because they are usually so huge that I need too.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Now once your coals are nice and hot barry your foil dinner and cook for about 30-45 minutes (depending on the size you cut your veggies) I am always surprised at how fast it cooks, so check it before you think you should!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I realize this is about the most common camping food and you have probably all made it a million times and probably know a bunch of more tips, I just thought I would share mine, but I would LOVE to hear yours! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Now for my family update, I am preggos and having a boy! Whoo Hoo! I am due in late June and super excited. Bou is 2 years old and potty trained! We still live on campus and are super happy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Clarissa B.http://www.blogger.com/profile/00137993581564521237noreply@blogger.com4tag:blogger.com,1999:blog-7373055425222411296.post-49907836896543090512010-07-29T13:24:00.000-07:002010-07-29T13:29:24.389-07:00Wheat Crackuh!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfh1Um5dYGh-qJyrAZTsE4xqu40i1aXuKC7xOLzFPcQeu43y68qj9uurPEO5dYAcU98w8p0FX8iX8loD_HPK1teqMqzibrP_mS2I2y5xwE1xNSTW7AoWUU4JMpou28aaZFaXmsGuOI_ZQe/s1600/crackers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" bx="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfh1Um5dYGh-qJyrAZTsE4xqu40i1aXuKC7xOLzFPcQeu43y68qj9uurPEO5dYAcU98w8p0FX8iX8loD_HPK1teqMqzibrP_mS2I2y5xwE1xNSTW7AoWUU4JMpou28aaZFaXmsGuOI_ZQe/s400/crackers.jpg" width="300" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Wheat Crackers</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Prep time: 10 minutes</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Ready in: 30 minutes</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Cook Time: 20 minutes</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Servings: ~40</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="font-size: large;">This thin wheat cracker is simple and thrifty to make. It will taste great with any dip or spread. Experiment with adding different things like herbs or sugar. (I'm eating mine with my soup and pepperjack cheese today and they're DELISH! These taste a lot like wheat thins if you do them the way I recommend at the bottom)</span><br />
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<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;">1 3/4 cups whole wheat flour</span><br />
<span style="font-size: large;">1 1/2 cups all-purpose flour</span><br />
<span style="font-size: large;">3/4 tsp salt</span><br />
<span style="font-size: large;">1/3 cup vegetable oil (I used melted butter)</span><br />
<span style="font-size: large;">1 cup water</span><br />
<span style="font-size: large;">2 Tbs sugar or molasses (I used honey)</span><br />
<br />
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;">In medium bowl stir together flours and salt. Pour in oil, sugar and water and mix until just blended. </span><br />
<span style="font-size: large;">On a lightly floured surface, roll out dough as thin as possible- no thicker than 1/8 inch. You can also roll out onto the cookie sheet and tear off extra dough. </span><br />
<span style="font-size: large;">Place dough on an ungreased baking sheet, and mark squares out with a knife but dont cut all the way through. Prick each cracker with a fork a few times and sprinkle with salt.</span><br />
<span style="font-size: large;">Bake for 15-20 minutes in a 350 degree oven or until light brown and crisp. Baking times will be different depending on how thin your crackers are. When cool, remove from baking sheet and seperate into individual crackers.</span><br />
<br />
<span style="font-size: large;">Ok, I changed a few things on this recipe that I think helped with technique and flavor. </span><br />
<span style="font-size: large;">I used melted butter instead of oil and honey instead of sugar or molasses. </span><br />
<span style="font-size: large;">I tried rolling the dough out on the pan, but you need a rolling pin without handles if there are edges on your tray. darn. so I just rolled it out on floured wax paper and it worked great and was easy to transfer to the pan cause I just flipped it over onto it and removed the wp from the top. </span><br />
<span style="font-size: large;">I wanted to make sure that the salt i sprinkled on top of the crackers stayed on them so I did a quick spray with pam and then sprinkled and waa laa. it stuck. </span><br />
<span style="font-size: large;">After I removed the crackers, I broke/cut them apart and removed the ones that were crispy enough and jumbled up the remaining crackers and placed them back in the oven for 5-10 more minutes to crispy them up. </span><br />
<span style="font-size: large;">Word to the wise: These are really tasty, but there are two things you need to do to ensure that they turn out in a desirable fashion: </span><br />
<span style="font-size: large;">1. when the recipe says to roll them out as thinly as possible, it's not lying. it really means THIN. 1/8 inch is way too thick. You will have thick chewy cracker bricks of you ignore this advice. </span><br />
<span style="font-size: large;">2. If you put an oven safe bowl with water in the corner of the oven it will help crispy these up (as it will with any bread crust you bake, just so you know)</span><br />
<br />
<span style="font-size: large;">Whew! Now that I've got THAT out of the way... I don't really have that much to say that I didn't say in the last recipe post. </span><br />
<span style="font-size: large;">OH except that I'm finally registered for school now. I'm taking Honors English, Spanish, Exercise Physiology, and Rock History. :) fun fun! </span><br />
<span style="font-size: large;">Also, The boot camp I teach is going great in the mornings at 5am! You all should come! Clarissa has started coming- you rock, girlfriend! (I'm totally channeling you, Lori) </span><br />
<span style="font-size: large;">School starts for the kids two weeks from yesterday. any ideas what I should be sure to do with them before I lose them (and myself) to the impending attendance in the education system?</span><br />
<span style="font-size: large;">I also have taken a "break" from facebook. I still comment periodically but it's rare and nothing compared to what I did before. Now I've replaced it with </span><a href="http://www.shumwayfamilyblog.blogspot.com/"><span style="font-size: large;">blogging</span></a><span style="font-size: large;">. oh brother. oh well, I look at it as journaling, but I'm going to have to curb even the blogging so I can pay closer attention to real life! I mean, I have to have something to blog about, right ?? lol. </span><br />
<span style="font-size: large;">Y'all need to post some recipes on here! Get on that, ladies!</span>Stephanie Shumwayhttp://www.blogger.com/profile/00435730993633744959noreply@blogger.com0tag:blogger.com,1999:blog-7373055425222411296.post-57715924070043463232010-07-13T15:05:00.000-07:002010-07-15T22:14:15.504-07:00Peanut Butter Cookies (gluten free)<div>I'm in a cookie frenzy lately. Last week my sister gave me some flourless peanut butter cookies that were oh so yummy! She based them off of Paula Dean's "<a href="http://www.foodnetwork.com/recipes/paula-deen/magical-peanut-butter-cookies-recipe/index.html">Magical Peanut Butter Cookie</a>" recipe, and made some changes.</div><div>Then after buying my first coconut sugar -HURRAY- I rushed home and made <a href="http://www.nourishingmeals.com/2010/02/oatmeal-heart-cookies-gluten-free-vegan.html">oatmeal heart cookies</a> from Ali and Tom's AMAZING food blog "The Whole Life Nutrition Kitchen" at www.nourishingmeals.com. (Seriously, I've finally found <i>my </i>food blog!!!) They were AMAZING!! I ate too many and got a bit sick :( But they were AMAZING!!</div><div>Today I was hankerin' for cookies again (I tell you once the ball gets rolling...) I checked out Paula Dean's recipe and it seemed really simple :-) I don't use regular sugar and I'm not a believer in chemical artificial sweeteners, and as usual I couldn't help but make a few changes of my own.</div><div><br /></div><div>This is the first recipe I've posted using *<a href="http://www.essentiallivingfoods.com/low-glycemic-sweeteners/organic-coconut-sugar.html">coconut sugar</a>* It is a new discovery I've made in the sugar alternative world. After learning that while Blue Agave is low-glycemic, it is very high in fructose, supposedly increasing insulin resistance, is highly processed and is not sustainably harvested, I needed to find another low-glycemic substitute. Not to mention the fact that it doesn't bake well <i>at all</i>. All because of the amazing www... I learned about coconut sugar, it being low glycemic - at 35 on the GI, very sustainable (the sugar is tapped off the flower and regenerates quickly - without killing the plant as is the case with agave) and a high nutrition profile. It seemed to be the perfect answer. </div><div>As far as baking goes, it is SO much better than agave, and tastes beautiful. It comes in granulated form, and tastes a little bit like brown sugar or caramel. Unfortunately, it is still sugar and SO yummy it's hard for me to limit myself to just one or two cookies, and it kicks off the cravings in my brain... So too much still makes me sick, but a little bit is alright. It is also expensive, but that is actually good thing because then I will save it for true special occasions. </div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngDfbSTO7SgVrcO7EsdpA5d0c8nYo3JeGfWnZQ_lu0OboTs_8X8g-Dr9b7Hfb6iNI9Uz4lTVXEUR1Ncf3qhA6n-1s_tLYkJ5ePtZyJ3vVIBlubA4QP9c5CSOBlWoKLhvDUm1ylLorjKBJ/s1600/Image520.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngDfbSTO7SgVrcO7EsdpA5d0c8nYo3JeGfWnZQ_lu0OboTs_8X8g-Dr9b7Hfb6iNI9Uz4lTVXEUR1Ncf3qhA6n-1s_tLYkJ5ePtZyJ3vVIBlubA4QP9c5CSOBlWoKLhvDUm1ylLorjKBJ/s320/Image520.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5493505313009306002" /></a><div><br /></div>1 cup natural peanut butter*<div>1 egg</div><div>2 T honey</div><div>2 T - 1/3 c coconut sugar (or brown sugar)</div><div>1/2 tsp vanilla or imitation vanilla</div><div>1/4 c unsweetened shredded coconut (opt)</div><div>pinch of salt</div><div><br /></div><div>Mix all ingredients with a hand mixer, roll into small balls - the size of a walnut shell. Press down with a fork. No need to grease a cookie sheet. Bake at 350 degrees F for 15-18 minutes, cool on wire rack.</div><div><br /></div><div>My boys are my toughest critics. Cory hasn't tried them yet but Ethan gobbled them up :-) That made me smile.</div><div><br /></div><div><span class="Apple-style-span" style="color:#999999;"><span class="Apple-style-span" style="color:#000000;">*</span>I learned a trick for stirring my natural peanut butter.... I poured the whole jar into a bowl and mixed it with a hand mixer -duh I don't know why that took me 28 years to figure out- Saved me about 10 minutes of careful stirring. I used the bowl and beaters to mix up this cookie batter, so no extra dishes :) Next time I'll let the kids scrape out the peanut butter with apple slices or something.</span></div>Reesehttp://www.blogger.com/profile/12760204621563117336noreply@blogger.com0tag:blogger.com,1999:blog-7373055425222411296.post-37012361529550155692010-07-02T13:16:00.000-07:002010-07-02T13:19:25.070-07:00My No-Fail Fall-Back: Chicken and PotatoesHeya ladies!<br />
I'm loving this blog! you ladies rock!<br />
I was trying to think of a recipe to post on here and I thought, "hey, I'll just post what I make when I can't decide what to make!" So here 'tis!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/tastyplanner/pictures/2028/swiss-chicken-casserole_medium.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://s3.amazonaws.com/tastyplanner/pictures/2028/swiss-chicken-casserole_medium.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Chicken and Potatoes</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cans of some kind of cream soup (I usually like to do 1 crm of chicken and 1 crm of mushroom)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 can water (soup can)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 sliced russet potatoes (optional)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 chicken breasts, frozen (if not frozen cut cooking time to 45 min +15 min b.crumb time=1 hr)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 slices cheese (I usually like to use swiss [even for those who dont like swiss, this is delicious], but I've done cheddar)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup seasoned bread crumbs sold in a paper canister at the store</div>1/4 c butter, melted<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Assemble:<br />
-line bottom of 9x13 with potatoes<br />
-place chicken in dish<br />
-put a slice of cheese on each chicken breast<br />
-mix 1 can water and soups in seperate bowl and then pour over chicken dish<br />
-cover with tinfoil<br />
-place in 375 oven for 1 hour 45 minutes<br />
-meanwhile, mix bread crumbs and butter until b is evenly dispersed.<br />
-at end of time remove tinfoil and sprinkle bread crumb mixture over chicken<br />
-put back in oven, uncovered for 15 minutes until the crumbs are golden<br />
<br />
Enjoy! Serves 6. (but easily halfable) Use sauce on veggies and anything else on your plate! You can also omit the potatoes from the recipe and serve this with rice, quinoa, baked or mashed potatoes. oober delish.<br />
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<strong>Family Update:</strong><br />
k, first I have to say that, Clarissa, I'm going to be saying DONG for a while now- I laughed so hard when I read that. <br />
Since so many awesome benefits are being offered with the change in housing management, I will be starting school in the fall to pursue my texile design and business degree so we can stay and enjoy the perks. Since Matthew starts kindergarten in August, I'll be an empty nester.. at least for half a day, and it's the perfect situation to get a bit of education in :) Really, Aaron just hasn't gotten in to professional school yet and until we know what's happening with that we dont want to jump the gun and move. So many people have moved out and back in and we just want to avoid the stress and finiancial burden that accompanies such an anti-exodus. Dont worry, we wont be here a decade, I promise. Megan is at broadway kids camp right now and tonight will be her performance at chandler center for the arts. She has speaking lines and a solo. I'm excited! She's such a ham. <br />
<br />
Yesterday Brittney Walker accompanied me to my "managers" recording room (that sounds so pretencious. manager) and I laid down a couple vocal tracks. It was super neat and I can't wait until he sends me some mp3s! I've been messing around with my recording software and you can hear some of the files on my myband tab on facebook, but I dont have good recording equipment- it was amazing to hear what a difference the equipment made. sooo fun!<br />
<br />
I've been instructing a bootcamp happening every weekday morning at 5:30am at the basketball/volleyball courts in the center of campus by the dorms. it's off of Avery and Williams Campus Loop South/Unity. Come and shed some inches for summer! Oh yeah, and it's FREE, peeps. Can't beat free!<br />
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Last but not least, CRAFT night is happening every week and for those of you who are still here, we want you here! -And if you've moved but are close enough to come still, get your booty in gear and craft with us! We had 8 ladies there last night and it was fun. you can see the headband and zipper flower I made last night on my facebook pictures album called design portfolio. Come every Thursday at 8pm at the Rowan Community House, yo. Get your craft on! Shumway, out.Stephanie Shumwayhttp://www.blogger.com/profile/00435730993633744959noreply@blogger.com2tag:blogger.com,1999:blog-7373055425222411296.post-1544044883558276922010-06-09T12:03:00.000-07:002010-06-09T12:03:45.240-07:00Seafood Lasagna, Italian Chicken Salad & a fabulous restaurant!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNb-fDVjKaw3ftIWmIpbAbm0TfmaEpUmk0Art3fPEDdF-DlnK7ZsIm6IcQM3ioKk8u0vu-Q95o0jIRGqOhAjE3bCT0cftCw3uo7bbVAMPKGz6f6DegfhGmfZumP-Yk85BzMr8UyH-A0m1v/s1600/P1040067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNb-fDVjKaw3ftIWmIpbAbm0TfmaEpUmk0Art3fPEDdF-DlnK7ZsIm6IcQM3ioKk8u0vu-Q95o0jIRGqOhAjE3bCT0cftCw3uo7bbVAMPKGz6f6DegfhGmfZumP-Yk85BzMr8UyH-A0m1v/s400/P1040067.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">This was soo yummy! I used shrimp and tilapia fish. I marinade the seafood in lemon juice, pepper and garlic salt. Then layered it with alfrado sauce and parmesan cheese. Next time I think I will add cottage cheese, I would have last time but I didn't have any. I cooked the noodles first to reduce the time in to oven. (hum.. hello cause it makes my house a million degrees!!)</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ou6NZnvhG4H3hM3iwZfO08BVKLHPtrMQOwUOasWIgqdCkJRjlfbTFxETgMynEkGWaVfbTPhcU5_3nZwnJ-VRpXSlxTevhKbWswQLpl6ZykN5p-Ir1U56TOgcorVIJFH_KcKLejm2Ni_9/s1600/P1040069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ou6NZnvhG4H3hM3iwZfO08BVKLHPtrMQOwUOasWIgqdCkJRjlfbTFxETgMynEkGWaVfbTPhcU5_3nZwnJ-VRpXSlxTevhKbWswQLpl6ZykN5p-Ir1U56TOgcorVIJFH_KcKLejm2Ni_9/s400/P1040069.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I also put breadcrmbs and butter on the top and then put it in the oven for abut 30 minutes. It ended up being super good!</div><div class="separator" style="clear: both; text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBdJwoFD6Uk6EHgjejpdWJnmHbIdyHrAnSc2OcwECy4cjDhbZLifXoepTc6jLf2svJA5uoQOOU4v-T93nFMIdOeekZPVbhwquCYQG1MY89VZVdzo9ewtdzAO5SDMScQOoTpvS7qy80lYq/s1600/P1040064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBdJwoFD6Uk6EHgjejpdWJnmHbIdyHrAnSc2OcwECy4cjDhbZLifXoepTc6jLf2svJA5uoQOOU4v-T93nFMIdOeekZPVbhwquCYQG1MY89VZVdzo9ewtdzAO5SDMScQOoTpvS7qy80lYq/s400/P1040064.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">This one is really just kinda silly, but it was so yummy and I felt so healthy eating it. I fried the chicken in Italian dressing and then made my salad with, apples, feta cheese, candied walnuts, lettus and tomato. I didn't have to use any more dressing once it was done, the dressing from the chicken was enough and it was soo yummy.</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ALS7xDCfRXn630TTepvFDfKcB9C2CvaNF9WwFEnB3q9VmV6ugyZSLXb3frAOuXuGnAgcwgzU1Fp5V2W3pcTQ0rp93pDUBG9aOOW_hfOYQuYRHYRloMSyiIyAlBhJZrKkaw6pWaVb7_5l/s1600/P1040065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ALS7xDCfRXn630TTepvFDfKcB9C2CvaNF9WwFEnB3q9VmV6ugyZSLXb3frAOuXuGnAgcwgzU1Fp5V2W3pcTQ0rp93pDUBG9aOOW_hfOYQuYRHYRloMSyiIyAlBhJZrKkaw6pWaVb7_5l/s400/P1040065.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Even Bou liked it!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Now, I realize this is not a recipe but DANG! </div><div class="separator" style="clear: both; text-align: center;">(haha I accidently just typed dong, lol that would have been funny.)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIj_Xh8YdrD3j_uLPrNeFwVK15uI1o5FugptxlVG8Dfvs14-zIPTrTkQcNwTN-tBxF2hqlzo3WR1Sqgz2yQqnae1kVSk9legJvIQTnaMYOWc9ALCUvw0KulQN7SnG108NUr84UOBnrDS0/s1600/P1040085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIj_Xh8YdrD3j_uLPrNeFwVK15uI1o5FugptxlVG8Dfvs14-zIPTrTkQcNwTN-tBxF2hqlzo3WR1Sqgz2yQqnae1kVSk9legJvIQTnaMYOWc9ALCUvw0KulQN7SnG108NUr84UOBnrDS0/s320/P1040085.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">This place was AMAZING! I would go there again just to look at their adorable highchairs.</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaeGRnWwZgZAhUTDafEiHik9U-IvkKmL4eyBTYoVebJCxpSOv0CzOQv1xm8zR4fPfOUEY1kOUhzdMLgrAGaitfvysdw10oZLfE8fAzdaHCkN9F-hGCZ73vnV8tMdsJa9uteNyPhxAR6Vm/s1600/P1040091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaeGRnWwZgZAhUTDafEiHik9U-IvkKmL4eyBTYoVebJCxpSOv0CzOQv1xm8zR4fPfOUEY1kOUhzdMLgrAGaitfvysdw10oZLfE8fAzdaHCkN9F-hGCZ73vnV8tMdsJa9uteNyPhxAR6Vm/s320/P1040091.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Or the fresh flowers.. or to the delicious apple jam.</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOKsD9yYA6P_cSyFXqNzeie-_OjSROIwaYBeTqlAGDciHHShyphenhyphenvCX-FEmyjz2y78h8cZYQEbTbH3O9gEXTcsqe5qfXI4gF86E7G_3uzlr9pdo37S9O2uyqrCe0z5uaqNc4aV5zM1iXjj7Q/s1600/P1040092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOKsD9yYA6P_cSyFXqNzeie-_OjSROIwaYBeTqlAGDciHHShyphenhyphenvCX-FEmyjz2y78h8cZYQEbTbH3O9gEXTcsqe5qfXI4gF86E7G_3uzlr9pdo37S9O2uyqrCe0z5uaqNc4aV5zM1iXjj7Q/s320/P1040092.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">But wait- the food is DELICIOUS too! </div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdFugnVMP6XQHAtsoh47Y7X5wzppCQ-3zkOuElRuKxEeLaNDfjO7u7X8XPVtMJTNOzh3f9Y2HZyKCC2_y2C-uRmT7X20RlJffg6zUIVHa3xP0GOHYI6rBIVPhPVNz4qevwsPp1BDgxaoq/s1600/P1040093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdFugnVMP6XQHAtsoh47Y7X5wzppCQ-3zkOuElRuKxEeLaNDfjO7u7X8XPVtMJTNOzh3f9Y2HZyKCC2_y2C-uRmT7X20RlJffg6zUIVHa3xP0GOHYI6rBIVPhPVNz4qevwsPp1BDgxaoq/s320/P1040093.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">and the portions are HUGE! ^That's a kids meal! ^</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheD6mX32nm3V_4r7rogBGRArhzenRGFox-JjQ3Q6oYsRQnGOpLXLcCJK8jAPmeA_Y4Ee51QAINDYDaTTJclVGueUeenVpKDGS3HeUr9NE_IMtJMONUx9hB4PfEtlNZMNFnmq3siRA0tNP5/s1600/P1040094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheD6mX32nm3V_4r7rogBGRArhzenRGFox-JjQ3Q6oYsRQnGOpLXLcCJK8jAPmeA_Y4Ee51QAINDYDaTTJclVGueUeenVpKDGS3HeUr9NE_IMtJMONUx9hB4PfEtlNZMNFnmq3siRA0tNP5/s320/P1040094.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">The Kohn's took us here and I promised the owner, Tom, that we would be back again, and again, and again... It was sooooo good. Ashley and Katie kept making fun of me because I was going gaga and taking pictures of everything! The place is called </div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;">TC Eggintons</span></b>,</div><div class="separator" style="clear: both; text-align: center;"> and they are only open for breakfast and lunch. Tom said he has been open for 25 years, and I wouldn't be surprised if they were open for another 25. They are located at Alma School and the 60. I am not even joking this place was amazing. I told Tom I was going to Blog about and tell everyone I knew about it. (He probably thought I was crazy!) You <b>have</b> to go there!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Clarissa B.http://www.blogger.com/profile/00400590215628644449noreply@blogger.com3tag:blogger.com,1999:blog-7373055425222411296.post-15199303624866161622010-05-20T13:34:00.000-07:002010-05-20T13:50:49.446-07:00<span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 17px; font-family:Verdana, Arial, sans-serif;font-size:11px;"><div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:x-large;">ORANGE CHICKEN </span></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">(and it's gluten free, but I bet you couldn't tell!)</span></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">I have wanted to try making gluten free fried chicken for a while now. It seemed there were a few months that every time I turned on Food Network, someone was making fried chicken. At first I pouted - "but I can't have wheat!" And then it occurred to me that wheat flour is not the only option! So the wheels started turning...</span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">I've tried making fried chicken before, and it never turned out the way I thought it should. The breading didn't stick, or it was soggy,and the chicken was dry. Well, all those Food Network cooking shows paid off. I got several tips from each show, and paid special close attention to the tips that more than one person mentioned.</span></span></div><div style="text-align: left; "><ul><li><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> oil temperature. The oil has to be at 375 degrees when you drop your food into it. It will initially drop the temperature, which you'd like to be at about 360 for cooking. So starting at 375 is perfect. All of the cooks stressed this point.</span></span></li><li><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> add salt immediately upon pulling out the fried food - while it's still hot, it pulls the salt in, creating a nice season - after the food cools it will tend to fall off.</span></span></li><li><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> Brine the chicken. Only one of the cooks suggested this, but he was from the south so officially he gets my vote of confidence. I did do this and the chicken was super juicy on the inside.</span></span></li><li><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> let the breaded chicken rest at room temperature for a few minutes before dropping in the fryer. Two different cooks brought this up. </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">I forgot the details of the explanation, but it had something to do with helping the breading staying on the chicken. I guess cold chicken doesn't like it's breading as it goes into the hot oil.</span></span></span></li><li><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> double dip - egg wash, flour, egg wash, flour. I didn't do this because I didn't want to use that much flour/starch. And I thought I'd try it the other way first to see how it turned out. It was fine without it but eventually I'd like to try it and see how it fares. (It was a tip from the "South Guy" again)</span></span></li><li><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> use a deep, heavy pot as it will hold the temperature better, and of course prevent burns and messes from SPITTING GREASE!!! dun dun dun.</span></span></li></ul></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfTFhd9R0Ir2B6rKAFK5BXgsMLZGP-oXSmegsqeJGg467m_Dis4WiZK5mJrYugUIYDGC02H9uzXH20PHHB68xvD6FLops1r2W_RHmnS5cnPpb9-jq68lSlfQjPi5U0RQH6XdSoXhZBGqe/s1600/Image220.jpg" style="color: rgb(68, 136, 136); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfTFhd9R0Ir2B6rKAFK5BXgsMLZGP-oXSmegsqeJGg467m_Dis4WiZK5mJrYugUIYDGC02H9uzXH20PHHB68xvD6FLops1r2W_RHmnS5cnPpb9-jq68lSlfQjPi5U0RQH6XdSoXhZBGqe/s320/Image220.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5471764905415226722" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(153, 187, 153); border-right-color: rgb(153, 187, 153); border-bottom-color: rgb(153, 187, 153); border-left-color: rgb(153, 187, 153); display: block; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a><span class="Apple-style-span" style="font-family:'times new roman';"><br /><span class="Apple-style-span" style="font-size:large;">Here's what Cory and I had - Orange Chicken :) Yum. Recipe to follow. Here is the original recipe: "</span></span><a href="http://www.cdkitchen.com/recipes/recs/525/Panda_Express_Orange_Chicken31444.shtml" style="color: rgb(136, 136, 85); "><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">Panda Express Orange Chicken</span></span></a><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">"</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">Here is the recipe with my changes:</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">1 1/2 lbs chicken tenders, cut in 2 inch pieces</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">2 eggs</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">2 tsp salt</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">white pepper</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">Canola Oil (for frying) - I used about a quart</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">3/4 cup potato starch or corn starch</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">1/2 cup rice flour (can use wheat flour)</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">1 Tb ginger root, peeled and minced</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">1 Tb garlic, minced or pressed</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">1 pearl onion, with green top (This is what was in my garden, I'm sure just green onions would be fine)</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">2 carrots, peeled and thinly sliced</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">1 1/2 cups water</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">1 T thickener (I used Arrowroot, can use cornstarch)</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">-Orange Chicken Sauce-</span></span></b></div><div><b><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></b></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">1 1/2 T Braggs Liquid Aminos or soy sauce </span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">1 1/2 T water</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">3 T agave nectar or 5 T sugar</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">5 T Braggs Apple Cider Vinegar or white distilled vinegar</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">Preparation:</span></span></b></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">Brine your chicken. Add it to a bowl of salt and water and let it sit for 1-2 days or, even just 30 minutes. Prepare flour mixture, mix well rice flour, potato starch, salt and pepper. Prepare Orange Chicken Sauce. I just put mine in a pickle jar and shook it up, so I could keep it in the fridge until I was ready to use it. (I prepared the flour mix and orange sauce earlier in the day)</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">When you're ready to cook... Heat your oil - make sure it reaches 375 degrees. </span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">In a separate bowl, lightly beat eggs. Peel and mince ginger, press garlic, chop onion and carrots.</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">Dip your chicken in the egg, then into the flour. Only flour a few pieces at at time and try to keep the liquid from the egg with the chicken - don't overwhelm your flour or you'll have a gloppy mess in your flour bowl. As you bread the chicken pieces, let them sit on a plate to "rest" at room temperature for a few minutes.</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">When you're done breading the last of the chicken, you'll be ready to start frying the first pieces. Don't crowd the pot or you'll drop the temperature too low. I put 5-8 pieces in at a time. Set the timer for 5-6 minutes. Once the pieces come out, cut one to check for doneness - it should be white, and juices should run clear. Salt immediately before it cools. Add the next batch until the chicken is all cooked and get to working on the sauce.</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">In another pan, sauté the garlic and ginger in a Tb of hot oil until fragrant (2-3 min), then add the onion and carrots. Stir fry those for 2-4 min, then deglaze the pan with the Orange sauce. Bring to a boil. Add the cooked chicken, and stir, coating it all over.</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">In a separate bowl, mix 1 Tb arrowroot (or cornstarch) with 1 1/2 cups water until it's all dissolved, add to pan, stirring and heat until sauce thickens.</span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:large;">Serve over brown rice and enjoy :-) We sure did.</span></span></div></span>Reesehttp://www.blogger.com/profile/12760204621563117336noreply@blogger.com1tag:blogger.com,1999:blog-7373055425222411296.post-16518461300353042342010-05-17T12:44:00.000-07:002011-01-14T21:56:57.638-08:00Peanut Butter Rolo CookiesI got this recipe during my first year of college - and I love it. Not to mention it is ridiculously easy.<br />
<br />
Ingredients:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWGzHQ3pVMGi_vMzsv2F4PjYV2vkoWk7eTedxiIjc9dLfsbiRP310Qnmxjvv-9ArG8pOpLl-k4knqqCxIt1hJjmDdGB44jBPWBOKKKRniu7TwEkK57H_hNDN54n9dcBSK9qvRXHMPOaWa/s1600/IMG_1371.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWGzHQ3pVMGi_vMzsv2F4PjYV2vkoWk7eTedxiIjc9dLfsbiRP310Qnmxjvv-9ArG8pOpLl-k4knqqCxIt1hJjmDdGB44jBPWBOKKKRniu7TwEkK57H_hNDN54n9dcBSK9qvRXHMPOaWa/s320/IMG_1371.JPG" /></a><br />
<br />
<li>Peanut Butter Cookie Mix</li><br />
<li>Water, Oil, Egg (as directed on cookie mix)</li><br />
<li>A package of Rolos (you won't use them all)</li><br />
<br />
<br />
<br />
Directions:<br />
<br />
<li>Preheat oven according to cookie package</li><br />
<li>Make Peanut Butter cookie dough according to directions</li><br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFdLA7d5JlmWDJCVyQWePcibFIhjO51xWABTZ8TNe5g4PB3EgIt_0hA9VTQRYu0gRYfz2BnuHpq8zzPjGsQXhs6kSanXTh2krzpV3sqlBCn_Ci3pq7MV_hkDLfVUHOiLhfyPtiAj9kGBa/s1600/IMG_1372.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFdLA7d5JlmWDJCVyQWePcibFIhjO51xWABTZ8TNe5g4PB3EgIt_0hA9VTQRYu0gRYfz2BnuHpq8zzPjGsQXhs6kSanXTh2krzpV3sqlBCn_Ci3pq7MV_hkDLfVUHOiLhfyPtiAj9kGBa/s320/IMG_1372.JPG" /></a><br />
<br />
<br />
<li>Once the dough is made, unwrap some Rolos. You'll be making anywhere from 30-36 cookies with this recipe. I usually unwrap a handful at a time, and then unwrap more as necessary. (And, if in the end you have found you have unwrapped too many - enjoy the extra snack!)<br />
</li><br />
<li>Take a small amount of dough, and roll it into a ball completely covering the Rolo.</li><br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1InzunevhOh1vsqrm2mBc5beNFAQiGkh67Li3eMn-q8IiTPgsjHER6hzd1_QSGaheMAg9buXq8wxuqkzCCtln00AAnf1lwHbgRbQYiwi7RfubIZtt5a6g7dVPIfI0PMPVDsHEN_y7TAme/s1600/IMG_1374.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1InzunevhOh1vsqrm2mBc5beNFAQiGkh67Li3eMn-q8IiTPgsjHER6hzd1_QSGaheMAg9buXq8wxuqkzCCtln00AAnf1lwHbgRbQYiwi7RfubIZtt5a6g7dVPIfI0PMPVDsHEN_y7TAme/s320/IMG_1374.JPG" /></a><br />
<br />
The balls end up being about an inch to an inch-and-a-half in diameter. As long as the Rolo is covered, and you don't see little bits of it sticking out, you'll be fine. The more dough you use per cookie, the thicker the cookie part will be so you will have to cook them a little longer - you will also get fewer cookies. It's totally a preference.<br />
<br />
<br />
<li>Bake the cookies for anywhere from 9-11 minutes. This totally depends on your oven.</li><br />
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<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYcrXQV33ywJe1Usj7d4EQ41XM3mFUR6lB4sgTAkhdJl-9_6BZJezr_jzCEEFWTqUKyl_PivNZUVwInj4YwxQx_ULy0iv0_1wykWhfMTzyJoQlUzwHrng32ne6Sa19nWhR9OzUxWDdOP6/s1600/IMG_1375.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYcrXQV33ywJe1Usj7d4EQ41XM3mFUR6lB4sgTAkhdJl-9_6BZJezr_jzCEEFWTqUKyl_PivNZUVwInj4YwxQx_ULy0iv0_1wykWhfMTzyJoQlUzwHrng32ne6Sa19nWhR9OzUxWDdOP6/s320/IMG_1375.JPG" /></a> <span style="font-size: 78%;">(This is only one batch, I had another in the oven)</span><br />
<br />
You'll know the cookies are ready when the bottom edges (closest to the cookie sheet) are just slightly brown. A few of the cookies may also start to brown a very little on the top in the center. Don't over-cook them because the caramel in the Rolo will harden quickly once they cool if they are over-done.<br />
<br />
Once you have pulled them out of the oven, allow them to cool for 2 minutes on the cookie sheet before transfering to a cooling rack. Also, I would suggest twisting the cookies on the sheet before you try to remove them with a spatula. Sometimes the bottom of the cookie will stick to the sheet causing the melted Rolo to stay on the sheet, leaving you with a hollow cookie. Allow to cool (or not, they are DELICIOUS when eaten warm), and enjoy! Store in an air-tight container (i.e. Tupperware) to keep the carmel center chewy.<br />
<br />
One of my favorite, and easiest cookies to make. I promise you'll be addicted once you've tried them. And no, I haven't already eaten 5 of the ones I just made this afternoon........... <br />
<div style="clear: both;">Family Update: Justin and I found out we will be having a baby boy in September, and we couldn't be more thrilled! The pregnancy is going very well, and we love looking at (and occasionally purchasing) cute things for our little man that will be joining us in just 4 months time. </div></li>Amelia Pollhttp://www.blogger.com/profile/07670156667840670607noreply@blogger.com0tag:blogger.com,1999:blog-7373055425222411296.post-49571075976342273932010-03-24T13:03:00.000-07:002010-03-26T13:27:46.031-07:00Buffalo Chicken “French Dip” SandwichesBuffalo Chicken “French Dip” Sandwiches<br />
<br />
<br />
Really Easy with the same great flavors of buffalo wings without the mess! Ok, so it's a mess relocated. Instead of your fingers getting messy it'll be your chin :)<br />
<br />
Total time: 30 minutes<br />
<br />
Makes 4 sandwiches<br />
<br />
½ cup hot wing sauce (Franks or Wingman’s are best!)<br />
½ cup chicken Broth<br />
2 TBSP unsalted Butter<br />
1 rotisserie chicken (2-3 lbs) <br />
or 2 oven cooked chicken breasts<br />
½ cup minced celery<br />
½ cup crumbled blue cheese<br />
½ cup mayonnaise<br />
Juice of ½ lemon<br />
4 French rolls, split & buttered (or any dense, flat bread) the better the bread the better the sandwich!<br />
4 leaves leaf lettuce<br />
Pepper to taste<br />
<br />
Preheat oven to 450 degrees<br />
Bring wing sauce, broth, and butter to a boil. Reduce heat and keep warm for serving.<br />
Remove meat from rotisserie chicken in large pieces, or tear cooked chicken breast by hand in large pieces. (I prefer to use chicken breasts so I don’t have to deal with the rotisserie chicken bones… but the good thing about rotisserie is that you don’t have to cook, and the flavor is really good).<br />
<br />
Combine celery, blue cheese, mayonnaise, and lemon juice in a small bowl.<br />
Toast Rolls in oven until crisp.<br />
Spread each half of roll with some of the blue cheese mixture. Place lettuce on the bottom half of the rolls, top with some chicken, then season with pepper. Cover each with a top portion of the roll, cut sandwiches in half, and serve with warmed wing sauce for dipping. Enjoy with ruffled potato chips (also good dipped in the “French Dip” buffalo sauce!) or potato salad.<br />
<br />
an Us Update:<br />
Ok, now for the family note- I know you're all wondering what happened since we are no longer moving. Well, we will be moving, just not to Georgia and not until our lease is up in June. Here's the low-down: Aaron had been offered and actually promised a job in GA as sales/admin director of north american sales for Guillemo corporation (manufacturer/distributer of video gaming periferals eg: joysticks, webcams, etc)which is based in France and recently expanded to the US. He would've been working in direct correlation with his very good friend in GA. The executives approved hiring Aaron after meeting him in Vegas but stalled to write up a contract and really define what his job would be, since the job is bits and pieces of other over-worked people's jobs. They finally met last week to actually set in stone all of the job's responsibilities... It turns out that the job has morphed into more of an admin./accounting job and will now be based in Montreal Canada since the company accountant lives there. They asked for more resumes and even though Aaron is still in the runnung to get it, we don't want to move to montreal and Aaron does not feel qualified for the job since it has changed so much. There is actually another company in GA that Aaron has contact with that might hire him as their east coast sales rep- same type of company.<br />
Sooo... other things that are happening:<br />
-Registered Matthew for kindergarten today. weird. I'll have the house to myself in the mornings until 11:15!! wow. Hopefully that'll mean a cleaner house!<br />
-I was asked to sub for a soloist in the Women at the Well program tomorrow so come and see it. it should be awesome. I bought a sheet, pillowcase, and shawl and made an awesome costume! I'm more excited about the costume than the singing. LOL<br />
-I've decided that I now that I'm going to be here for a little longer I need to do more social stuff. I want to have a monthly girls night at my house- some nights it'll be games, other nights it'll be a movie or whatever. bring a snack to share and we'll have a blast. I'll let you know when the first one is when I decide.<br />
-I'm hosting an exercise group starting Monday at 5:30am (1hour). We will be meeting in the grassy area behind my house. we're calling it the breakfast club. Bring 2-4 lb dumbells, a yoga mat, and water.<br />
<br />
wow, that was a lot more than I inteded to write, but oh well, such is life.<br />
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Enjoy the sannies. they are scrumptious!!Stephanie Shumwayhttp://www.blogger.com/profile/00435730993633744959noreply@blogger.com3tag:blogger.com,1999:blog-7373055425222411296.post-41531460945020971892010-03-21T22:22:00.001-07:002010-03-21T22:38:04.163-07:00Fruit Salsa and Cinnamon Chips<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rwH1N_ywF6Ltt38GwJubOG-tYDStvn998jYjhdfaZkmmgXyIYzUaT7OkUilC7oiT8prXNuHv59Vd28u2RY1IJZexeK-3ZyQkDQi-wB3bamqVeGKlTOGdNkVuApL7WOBN5eY-jZ2T8E7P/s1600-h/IMG_4044.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rwH1N_ywF6Ltt38GwJubOG-tYDStvn998jYjhdfaZkmmgXyIYzUaT7OkUilC7oiT8prXNuHv59Vd28u2RY1IJZexeK-3ZyQkDQi-wB3bamqVeGKlTOGdNkVuApL7WOBN5eY-jZ2T8E7P/s400/IMG_4044.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5451325846469360178" /></a><br /><i>Just so you guys know - I used all fresh fruit because I don't like how frozen fruit tastes after thawing so even though this recipe calls for frozen fruit, the fresh kind worked just fine too :). Oh! And if you look at the picture above and think "</i><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><i>hmm</i></span><i>...I don't see cherries in there." It's because when I was at the store all the cherries were old and wrinkly so I didn't buy them. But next time I'm definitely going to add some if I find good quality ones at the store (maybe when they're in season? ha ha go figure). Now on with the recipe....</i><div><br /></div><div>FRUIT SALSA</div><div>2 Tablespoons granulated sugar</div><div>3 Tablespoons brown sugar</div><div>3 Tablespoons jam, any flavor </div><div>2 Fuji apples, peeled, cored and diced</div><div>1/2-3/4 pound cherries, pitted and diced</div><div>8-12 ounces frozen raspberries, thawed</div><div>12-16 ounces frozen strawberries (unsweetened), thawed and sliced</div><div>2 kiwis peeled and diced</div><div><br /></div><div>CHIPS:</div><div>2 cups granulated sugar</div><div>1 Tablespoon ground cinnamon</div><div>10 10-inch flour tortillas (I used wheat ones)</div><div>Cooking spray</div><div><br /></div><div>DIRECTIONS:</div><div>To prepare the fruit salsa, combine the sugars in a large bowl, then add the jam and mix. Add remaining salsa ingredients and stir to blend. Add more sugar if desired. Cover and chill for at least 15 minutes. </div><div><br /></div><div>Preheat oven to 350*F</div><div><br /></div><div>To prepare the chips, place sugar and cinnamon in a gallon-sized resealable plastic bag. Shake to mix. Coat both sides of a tortilla with cooking spray. Cut into 8 wedges. Place wedges in the bag and shake until coated. Arrange in a single layer on baking sheet. Repeat with remaining tortillas.</div><div><br /></div><div>Bake for 15 minutes, turning the wedges over halfway through baking. The chips should be slightly crispy; they will crisp more as they cool (yes they will believe it or not). Let cool for about 15 minutes. </div><div><br /></div><div>Serve the chips with the fruit salsa. Makes 4-6 servings. </div><div><br /></div><div>FAMILY UPDATE:</div><div>Am I the only one doing family updates? Anyway, Collin's two bottom front teeth are coming in....together. The tips of them look really cute. That's all. </div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7373055425222411296.post-30762287271721840432010-03-06T12:12:00.000-08:002010-03-06T12:12:23.978-08:00Jalapenos Poppers<div class="separator" style="clear: both; text-align: center;">This recipe is from My sister Jenny.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHhRU9HTzCiwVfGZK-gXY6JHPDsLbCCskQ5NDtB5V3k8QjE3fo5Y6n4eU-FlR0srQ5jeBpyDyb_nHY3GAox-qI6z5DjLoDm478A0BvNwA7kvIKLQnxzWSmT6oJFb1yUkPNqJ82rUXReXr/s1600-h/P1020103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHhRU9HTzCiwVfGZK-gXY6JHPDsLbCCskQ5NDtB5V3k8QjE3fo5Y6n4eU-FlR0srQ5jeBpyDyb_nHY3GAox-qI6z5DjLoDm478A0BvNwA7kvIKLQnxzWSmT6oJFb1yUkPNqJ82rUXReXr/s400/P1020103.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">Cut jalapenos in half, length wise. Remove seeds, unless of course you like fire. I love spice but wow... that would be HOT.</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBk42d8rkiS0d3QeNU2Nv-gFtUn57uGfGrlOFQJWwPVeX4DDPQPzoYx7TVeUPKYznuUdiG1wVI1rBuPEhkFBdDu-tvHgV7tNg6gLiZFwcJRAiBCqfvXzajJuwYgoARndB2b0FU-2R4PPX/s1600-h/P1020104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBk42d8rkiS0d3QeNU2Nv-gFtUn57uGfGrlOFQJWwPVeX4DDPQPzoYx7TVeUPKYznuUdiG1wVI1rBuPEhkFBdDu-tvHgV7tNg6gLiZFwcJRAiBCqfvXzajJuwYgoARndB2b0FU-2R4PPX/s400/P1020104.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">fill with cream cheese. and wrap in half a piece of bacon. I know this is not the healthiest thing to eat but it sure is good!</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUZpoEO-Eo1sLxpjj0UTfzvwjlSjr_BLRMMgGlUmv9YQHVRVXfqxrSgCHcEplyS1iO6BmnklVo6mVZEMrG0HgDsCRqIH9b6wGxgktDiM9kVqMJpWAkVpCw4qqF5lzzz0JqXs_TkfRDlJq/s1600-h/P1020106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUZpoEO-Eo1sLxpjj0UTfzvwjlSjr_BLRMMgGlUmv9YQHVRVXfqxrSgCHcEplyS1iO6BmnklVo6mVZEMrG0HgDsCRqIH9b6wGxgktDiM9kVqMJpWAkVpCw4qqF5lzzz0JqXs_TkfRDlJq/s400/P1020106.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Bake at 350 until bacon is done. </div><div class="separator" style="clear: both; text-align: center;">My sister said she bakes it for about 20 minutes but I did mine for almost 45.. I guess it just depends on how you like it.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Su0T95a4U7BfgFMJSbzpS9RyVuRIY_UE5a7C3yMSpiuOT8exKDhcuuLMXPQ1uiKAFkrfnI05PmmUH_CZhvb2ZJzonQToGSjr29Osz1Wp-yYfo7NQ6vxh56ZQ5mA_qyYzWE69suzPWoBp/s1600-h/P1020107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Su0T95a4U7BfgFMJSbzpS9RyVuRIY_UE5a7C3yMSpiuOT8exKDhcuuLMXPQ1uiKAFkrfnI05PmmUH_CZhvb2ZJzonQToGSjr29Osz1Wp-yYfo7NQ6vxh56ZQ5mA_qyYzWE69suzPWoBp/s400/P1020107.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">and dip in mouth-watering Roasted Raspberry Chipotle sauce. We got this at Costco and it is to-die-for-good. I love it on my burger.</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTFkBJTVhyymfCyZIvewjZq0fE_QhjYGmgPswHmLTaY8Ppaqz4mN375qFJsT2y4PFSUofUJAs6KJOpTUXMJ_iIOrkk1-qMkJSyiJ_lj1z-fvUfc7k-Tc8SeznnfwgKRZqIzaUMk5K-5Qe/s1600-h/P1020130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTFkBJTVhyymfCyZIvewjZq0fE_QhjYGmgPswHmLTaY8Ppaqz4mN375qFJsT2y4PFSUofUJAs6KJOpTUXMJ_iIOrkk1-qMkJSyiJ_lj1z-fvUfc7k-Tc8SeznnfwgKRZqIzaUMk5K-5Qe/s400/P1020130.jpg" width="276" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">mmmmmmm.. yum.</div>Clarissa B.http://www.blogger.com/profile/00400590215628644449noreply@blogger.com4tag:blogger.com,1999:blog-7373055425222411296.post-90786678610253762762010-03-04T05:37:00.000-08:002010-03-04T05:43:17.252-08:00Good Morning!<div>Here's a great way to get your day going... wheat pancakes and buttermilk syrup.</div><div><br /></div><div>Wheat Pancake Mix</div><div><br /></div><div>5 cups wheat flour</div><div>1/3 cup baking powder</div><div>1 cup dry powdered milk</div><div>2 tsp. cream of tartar</div><div>4 cups white flour</div><div>1 cup sugar</div><div>1 Tbsp. salt</div><div></div><div><br /></div><div>Mix together and store in a covered container. To make pancakes, combine:</div><div><br /></div><div>3 cups mix</div><div>2 cups water</div><div>1/3 cup oil*</div><div>1 egg*</div><div><br /></div><div>*Instead of the oil and egg, I put in 1/2 cup applesauce. They taste great, and you cut out all that fat... which then justifies smothering them in buttermilk syrup. Right?!</div><div><br /></div><div>Buttermilk Syrup</div><div><br /></div><div>1/2 cup margarine (1 stick)</div><div>1 cup buttermilk</div><div>2 cups sugar</div><div>1/4 cup light corn syrup</div><div>2 tsp. vanilla</div><div>1 tsp. baking soda</div><div><br /></div><div>Melt the margarine in a large pot, then add buttermilk, sugar, and corn syrup. Combine together and bring to a boil. Once boiling, lower heat and simmer for 4 minutes. Turn off heat, add in vanilla and baking soda. Stir while foam reduces. Enjoy!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7373055425222411296.post-1991798946832575222010-02-27T20:28:00.000-08:002010-02-27T20:47:37.828-08:00Italian Steak Sandwiches (topped with a tithing testimony builder at the end)So this is a PERFECT meal when you want something yummy but only have 15 minutes. (That happens to me a lot. Either because I am still learning how to time dinner so we eat earlier than 9:30 at night -a miracle if that happens - or because I just don't feel like making dinner sometimes).<br /><br /><span style="font-weight: bold;">2 Garlic Cloves</span> (<span style="font-style: italic;">I used dried minced garlic</span>)<br /><span style="font-weight: bold;">1/8 teaspoon Red Pepper Flakes</span> (<span style="font-style: italic;">like the kind you put on pizza...so if you have one of those packets left over from the last time you had pizza, that works perfectly</span>)<br /><span style="font-weight: bold;">2 Tablespoons Olive Oil</span><br /><span style="font-weight: bold;">16 slices deli roast beef </span><span style="font-style: italic;">(you could get fancy with this, but I just used the Great Value a.k.a. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Wal</span>-Mart brand)</span><br /><span style="font-weight: bold;">1/2 cup beef broth</span><br /><span style="font-weight: bold;">2 Tablespoons red cooking wine</span> <span style="font-style: italic;">(optional. But I used it and it added a great flavor)</span><br /><span style="font-weight: bold;">2 teaspoons dried parsley flakes </span><span style="font-style: italic;">(I didn't have this so I omitted it)</span><br /><span style="font-weight: bold;">2 teaspoons dried basil</span><br /><span style="font-weight: bold;">1/4 teaspoon salt</span> <span style="font-style: italic;">(oops, forgot to add this when I made this, but there is plenty of salt in the deli meat in my opinion, so let's say this is optional too).</span><br /><span style="font-weight: bold;">1/4 teaspoon dried oregano</span> <span style="font-style: italic;">(I used dried ground oregano, worked great)</span><br /><span style="font-weight: bold;">1/8 teaspoon pepper</span><br /><span style="font-weight: bold;">4 sandwich rolls, split</span> <span style="font-style: italic;">(we never have sandwich rolls in the house since it's just the two of us -well and Collin of course, but he's not interested in bread yet- and they'll get moldy sitting around so we just used good <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ol</span>' regular wheat bread slices)</span><br /><span style="font-weight: bold;">4 slices provolone cheese</span><br /><br />In a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add the roast beef, broth, cooking wine, and seasonings; heat through. Place beef slices on bread; drizzle with the broth mixture (we didn't drizzle ours but put the left over broth from the skillet in a bowl for dipping our sandwiches instead). Top with cheese.<br /><br />We ate ours with carrot sticks on the side. YUM. (Best part? I only had one skillet to clean afterwards!)<br /><br />K, so here's my tithing testimony builder. So times are tight, as we all know, but Brenden and I have always had faith that if we pay our tithing, everything will work out. We had still been making payments to Collin's hospital bill (yeah, the one we got when he was born....he'll be 7 months on Tuesday. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ACK</span>! My baby is 7 months old!!). Well, low and behold we got a random, unexpected check from <span class="blsp-spelling-error" id="SPELLING_ERROR_3">BofA</span> (my old employer) that they sent to me to pay out my unused vacation (which I didn't think I even had any) and all that stuff since I resigned. The amount on the check was $741.23. The remaining amount of Collin's hospital bill? $741.24. That's right. A penny difference. Can you believe it? So that's one hospital bill we've been able to pay off! Thanks Heavenly Father!!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7373055425222411296.post-85164243196699872022010-02-26T16:16:00.000-08:002010-02-26T16:22:38.250-08:00Lime Chicken SoupJust in case you want to try and squeeze one more soup into the season before the weather gets too hot. Also, this soup is so good when you're feeling crappy.<div><br /></div><div>2 chicken breasts, cooked and shredded</div><div>1 bunch of cilantro, chopped</div><div>1 - 2 bunches green onion, chopped</div><div>juice from 3 limes</div><div>1 or 2 jalapenos, diced</div><div>1 (3 inch) piece of fresh ginger root, peeled and sliced</div><div><br /></div><div>Combine ingredients in a soup pot, then cover with chicken broth (or use water and chicken bouillon cubes). Bring to a boil, then reduce heat and simmer. Separately, steam some white rice. To serve, place a scoop of rice in your bowl and then cover with the soup mixture. Don't eat the ginger!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7373055425222411296.post-29353435810727362162010-02-26T16:11:00.000-08:002010-02-26T16:14:25.981-08:00the best peanut butter cookies everOr at least we think so!<div><br /></div><div>1 cup brown sugar</div><div>1 cup sugar</div><div>2 eggs</div><div>1 cup shortening</div><div>1 tsp. vanilla</div><div>2 tsp. baking soda</div><div>1/2 tsp. salt</div><div>2 1/2 cups flour</div><div>1 cup peanut butter</div><div><br /></div><div>Cream together the sugars, eggs, shortening and vanilla. Mix in the baking soda, salt, and flour. Stir in the peanut butter. Taste. Yum. Roll into balls and slightly mash a criss-cross (I stole a good idea from someone who used a potato masher for a cool design). Bake at 325 for 10 minutes.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7373055425222411296.post-47504734791614072802010-02-13T05:35:00.000-08:002010-02-13T05:36:22.048-08:00Thank you Nikki!!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQYzoyWykXcSPe6tjXBvPerq_qrQH0pPSggsAgJWHpzewXjO7LMmvDkOySbZYuExFbt_r536USUoB00G4J5FupVKJDS0rexVo6-odZJs2drH_DDOX02hF3O-UPfL0BC4v9G8g8qa07Y3G/s1600-h/P1010879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQYzoyWykXcSPe6tjXBvPerq_qrQH0pPSggsAgJWHpzewXjO7LMmvDkOySbZYuExFbt_r536USUoB00G4J5FupVKJDS0rexVo6-odZJs2drH_DDOX02hF3O-UPfL0BC4v9G8g8qa07Y3G/s400/P1010879.JPG" width="400" /></a></div>Wow!!! Thank you soooo much for this<a href="http://thelunchladylounge.blogspot.com/2010/01/beef-and-quinoa-meatballs-sooo-good-and.html"> recipe</a>! This was, no joke, the BEST meatballs I have ever had! I ended up using an entire zucchini and half a yellow squash. So to make up for it, I used 2 eggs and 1 cup of Quinoa. It had this surprise sweetness to it. It was AMAZING. I was a little worried when I started to form the meatballs because it was so moist but they cooked fine and kept their shape. (I cooked them for 20 minutes) I made the easier gravy ever (1 can of cream of mushroom soup + 1 can french onion soup) which just so happens to be the best gravy ever!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmrO63v3zPmPdaW41fp8mWw6I2sMgg4Kxh1K672xllmS8-Njy3iSVDt8rB4mSBtsYVn-gLLtluFDBdIEqwi95Pkh9JeGhhrS7tRjj-WTtg1fIFP_3JeafLcncxABQY1ezGdAGuBJWXNcq/s1600-h/P1010874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmrO63v3zPmPdaW41fp8mWw6I2sMgg4Kxh1K672xllmS8-Njy3iSVDt8rB4mSBtsYVn-gLLtluFDBdIEqwi95Pkh9JeGhhrS7tRjj-WTtg1fIFP_3JeafLcncxABQY1ezGdAGuBJWXNcq/s320/P1010874.JPG" /></a></div><br />
I am embarrassed to say that it made enough for 2 families and we ate almost all of it. Also here is a picture of the Quinoa I used. It can be found at Costco. Like Nikki said, it has so many uses and is soo good for you. I was really excited that she posted a recipe that included it so that I could try it out! (We received this for Christmas as part of our Food Storage) It can be used just like rice, and stores really good! I made it the other night and added chicken seasoning, shredded cheese and salt a pepper. The hubby loved it!<br />
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I can't wait to make these meatballs again next week! ..and the week after that.. and the week after that..Clarissa B.http://www.blogger.com/profile/00400590215628644449noreply@blogger.com2tag:blogger.com,1999:blog-7373055425222411296.post-4539276535037136482010-02-12T22:08:00.001-08:002010-02-12T22:23:24.009-08:00ADOBO (aka the easiest, yummiest stew ever)This is my husbands FAVORITE recipe from the Philipines where he served his mission. I love it too and it's SO easy. You can use any meat, I like to prepare it with chicken or round roast meat.<br /><br />2-4 lbs beef, chicken, pork or combination, cubed<br />1-1 1/2 cups apple cider vinegar<br />1-1 1/2 cups soy sauce (or Braggs Liquid Aminos for gluten free diets)<br />1-5 cloves fresh garlic, peeled and smashed with side of knife<br />1 T whole peppercorns<br />1-2 bay leaves<br /><br />Brown the outside of the meat, without cooking it through (just to kill surface bacteria) Throw it all into a pot or slow cooker (do not stir) and let it simmer for 1-2 hrs.<br />Remove the bay leaves and serve over brown rice. Ta-da! <br /><br />Variations:<br />You can add vegetables for the last 20-30 minutes of cook time, or throw lightly steamed veggies into the stew just before serving.<br />This can also be done with vegetables in place of meat, just reduce the cooking time and periodically check veggies for tender-crisp consistency. Green Beans, Broccoli and carrots are good this way.<br />You can put the peppercorns in a tea ball and remove before serving, but I like to leave them in for a spicy bite :) I'm sure you could also use ground black pepper towards the end of cooking instead.<br /><br />I hope you enjoy it!Reesehttp://www.blogger.com/profile/12760204621563117336noreply@blogger.com0tag:blogger.com,1999:blog-7373055425222411296.post-55576952924900844412010-02-09T10:49:00.000-08:002010-02-09T10:53:57.242-08:00Vinegar Taffy<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3143/2952829727_f0e9987f78.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kt="true" src="http://farm4.static.flickr.com/3143/2952829727_f0e9987f78.jpg" width="640" /></a></div><br />
First of all- thanks, everyone, for going along with this idea- I'm really excited about it!<br />
I wasn't going to post anything until I moved but this looked so fun to do with my kiddos that I thought I'd share. I found it in The Friend. It's a very simple recipe- if you want to get fancy shmancy you can find a lot of different recipes online. I know, I looked. My kids are going to make taffy to give to their friends for valentines day.<br />
Note: Kids will need an adult’s help for this recipe, which is great fun for a group to make in a party that used to be known as a taffy pull.<br />
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<span style="font-size: large;">2 cups sugar</span><br />
<span style="font-size: large;">1 cup vinegar</span><br />
<span style="font-size: large;">butter to grease hands and surfaces</span><br />
<span style="font-size: large;">A few drops of food coloring (optional)</span><br />
<span style="font-size: large;">wax paper to wrap taffies (optional)</span><br />
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1. In a large skillet over medium-high heat, stir the sugar into the vinegar until dissolved.<br />
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2. Let boil until it just reaches the hard-ball stage <span style="font-family: inherit;">(~250ᵒ-265ᵒ).</span> (If you don’t have a candy thermometer, drop about 1/4 teaspoon of the liquid into a half cup of very cold water and feel it with your finger. If it is round and hard, it is done.)<br />
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3. Remove from the heat, pour into a large, lightly buttered platter, and let cool just until you can handle it (the hotter you can work with it, the better—maybe an adult can start it for you until it cools slightly more for you).<br />
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4. Grease your hands as little as possible with the butter, take a small handful of the taffy, and stretch it out about 18″ (.5 m). Then double it back and stretch it out again. Keep repeating this until it is too stiff to pull anymore and is as white in color as you can make it. Then twist it while you stretch it one last time till it looks like a rope about 3/4″ (2 cm) thick, place it back on the platter, and set aside until it hardens to taffy consistency.<br />
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5. When the taffy i hard, break it into 1″ (2.5 cm) lengths and enjoy! Any leftover pieces should be wrapped with waxed paper and stored in an airtight container in a cool, dry place.<br />
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A few things to keep in mind:<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. If you live at a higher altitude lower required temperature to between 220ᵒ-240ᵒ</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Why pull the taffy? Stretching and pulling the taffy allows air to blend in with it, making it lighter and chewier, and giving it a smooth consistency and a glossy appearance. If you don't stretch it enough, it will be harder to eat so stretch the heck out of it! The longer the better!</div>3. Make sure to have the ingredients already measured out beside the stove before beginning so that nothing cooks too long- this is an exact timing process.<br />
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Each child can pull his own small piece of taffy, but it’s more fun to have a two-person taffy pull, stepping back from one another to stretch out the taffy.<br />
This would be a fun pioneer activity to do on Pioneer or Independence day!<br />
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BTW- Megan was in her school talent show last night and did so awesome! She sang Tomorrow from Annie. We took her to get ice cream afterward. Her teacher came to see her in it (she was the only one from her class) and told me that the essay Megan had written last week for the multi-campus essay contest was one the best in the class and that the judges looked at it and asked if a 1st grader had really written it. Go Meggie!<br />
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StephanieStephanie Shumwayhttp://www.blogger.com/profile/00435730993633744959noreply@blogger.com1